Weed & Buttercream Birthday Cake Recipe - HØJ

Weed & Buttercream Birthday Cake Recipe

Estimated 6-minute read

Don’t you love how a person’s favorite type of cake speaks so much about who they are? There’s always so many types of flavors, but what about the ingredients? So I decided to look for a recipe made to shamelessly celebrate stoners! Let us have and celebrate ourselves and what we love. Let us have Michelle Grayer’s of Minneapolis bakery Salty Tart recipe for what they call the Adult Celebration Cake

I found this fantastic recipe in a cookbook called Bong Apétit!: Mastering the Art of Cooking With Weed by the Editors of Munchies with Elise McDonough. This book shares lots of amazing recipes, I’ve loved every single one of the ones I’ve tried. But this one particular recipe really caught my eye because it’s so perfect! A truly high-end recipe for cake… with weed! You can use it to celebrate a (stoner) loved one, of course, but it’s pretty much perfect for almost any kind of celebration in general. So let’s get started. 


Adult Celebration Cake

By Michelle Gayer/Salty Tart

Yield: 16 equal slices

Note from the authors: This towering, cream-stuffed, Froot Loops-packed cake from Michelle Gayer of Minneapolis bakery Salty Tart is kind of a brain teaser for the stoner cook: We see at least five places (twice in the cake batter, once in the buttercream, twice in the filling) where you can sneak in some weed. Can you find any others?

Ingredients for the cake:

  • 1 cup olive oil, regular or flower-infused (you can find a recipe .here)
  • 1 cup sour cream
  • 1¼ cups butter, unsalted or flower-infused(you can find a recipe . here), at room temperature
  • 5⅔ cups cake flour
  • 3½ cups granulated sugar
  • ¼ cup baking powder
  • 1½ teaspoons kosher salt
  • 3 cups whole milk
  • 7 large eggs, lightly beaten
  • 1 cup Fruit Loops cereal, chopped

Heat the oven to 350°F. Grease three 8-inch round cake pans, then line the bottoms with parchment paper. In a stand mixer fitted with the paddle attachment, combine the olive oil, sour cream, and butter. Top with the flour, sugar, baking powder, and salt. Mix on medium speed just until a crumbly consistency forms. In a medium bowl, whisk together the milk and eggs until blended. With the mixer on low speed, slowly add the milk-egg mixture in three equal additions, mixing until fully combined and scraping down the sides of the bowl after each addition. With the mixer still on low speed, add the cereal and mix just until combined. Divide the batter evenly among the prepared cake pans.

Bake the cakes until a knife inserted into the center of one comes out clean, about 55 minutes. Transfer to wire racks and let cool for about 20 minutes. Run a knife blade around the inside edge of a pan to loosen the cake sides, invert the cake onto a rack, lift off the pan, peel off the parchment, and turn the layer right-side up. Repeat with the remaining cakes and let cool completely. The cakes can be well wrapped and stored at room temperature for up to 3 days or in the freezer for up to 1 month; thaw overnight in the refrigerator.

Ingredients for the buttercream:

  • 3¼ cups granulated sugar
  • 14 egg whites
  • 4 cups unsalted butter, plus 6 tablespoons, unsalted or flower-infused butter (you can find a recipe .here), at room temperature
  • 6 tablespoons hot water
  • 1 teaspoon kosher salt
  • Grated zest of 1 lemon

Pour water to a depth of 1 inch in a 4-quart saucepan and bring to a simmer over medium heat. Put the sugar and egg whites in a large heatproof bowl and set the bowl over (not touching) the water in the saucepan. Heat, stirring, until the sugar has dissolved into the egg whites, about 10 minutes.

Transfer the egg white-sugar mixture to the stand mixer fitted with the whisk attachment and whisk on medium-high speed until cool and thick. Add the butter and continue to whisk until creamy and thick. Add the hot water, salt, and lemon zest and whisk until fully incorporated, about 3 minutes longer. Cover and refrigerate for up to 1 week.

Ingredients for the whipped cream filling:

  • 1 cup heavy cream, plus 1 cup, heavy or weed-infused cream (you can find a recipe .here)
  • 1 cup sour cream
  • ¾ cup whipped honey, regular or weed-infused (you can find a recipe .here)
  • 1 pinch kosher salt
  • Froot Loops for sprinkling

In the stand mixer fitted with the whisk attachment, combine the heavy cream, sour cream, honey, and salt and whisk on high speed until thick and fluffy, 5 to 8 minutes. Cover and refrigerate for up to 3 days.

Using a long, serrated knife in a sawing motion, horizontally split each cake into three layers. To make it easier to cut, freeze the cakes for about 2 hours before cutting into thirds. You will have a total of nine layers.

Set a cake layer on a cake plate. Spoon about one-fourth of the buttercream into a piping bag fitted with a ½-inch plain tip and pipe a narrow wall around the edge of the layer (this is a "fence" to keep the cream filling in place). Fill the center with about ½ cup of the filling, spreading it in an even layer with an offset spatula. Top with a second cake layer and repeat the fence and filling. Continue in this way until you have stacked and filled eight layers. Top with the final cake layer and, using the offset spatula, spread a thin layer of buttercream over the top and sides of the cake to seal in any loose crumbs, creating a smooth surface. Refrigerate the cake for about 30 minutes to set the crumb coat.

To finish, mound about one-third of the remaining buttercream on top of the cake and, using broad, smooth strokes, spread it evenly. Then, working in batches, apply the remaining buttercream to the sides of the cake in an even layer, returning to the top once again to smooth any rough edges. Sprinkle the top with Froot Loops. The cake will keep, covered, in the refrigerator, for up to 5 days. Cut into even slices to serve.

Tip by the chef: A cake of this measure deserves the appropriate accessories. Candied cannabis leaves are crunchy and sweet. Lay smaller fan leaves on a parchment-lined baking sheet and paint them with a 3:1 sugar-to-water simple syrup. Place in a 240°F oven for 10 minutes (ideally with convection; it'll take a little longer without), until glossy and dry.


Voilà! Now you have a recipe for an amazing cake for any celebration! Just keep in mind that in order for you to calculate the amount of THC per serving in each recipe, you must take the total amount of milligrams of THC that you added to your recipe and divide it by the number of servings each recipe yields. I even recommend having an extra cake without weed, just in case the munchies kick in.


For more amazing weed recipes, you can get Bong Apétit!: Mastering the Art of Cooking With Weed by the Editors of Munchies with Elise McDonough here!


Author: Haze


Editors of MUNCHIES. (2018). Bong Appétit. California: Ten Speed Press.

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